Cooking Class - Classic Italian Cooking
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Join Chef Ben on a gastronomic trip to Italy as you learn to make an incredible five course meal.
Chef Ben has over twelve years of experience cooking all over the world, from New York City to Paris and beyond. In this class he will pass on his wealth of knowledge and teach you everything you need to know to cook an amazing Italian dinner.
The evening starts off with classic marinated fresh sardines, complemented by bright lemon, garden herbs, and the warming heat of chili oil. Next, you’ll learn how to create handmade ravioli stuffed with savory wild mushrooms, and paired with wilted radicchio and a pop of balsamic vinegar. The main event will be a braised pork shank that is fall-off-the-bone tender alongside parsley gremolata and farro. End the night with an array of seasonal fruits topped with sweet zabaglione sauce and anise cookies with sambuca to cleanse your palate.
Guests are welcome to bring wine and beer to enjoy during the class. If your class is under the minimum, Chef Ben is available to host for an upgrade fee equal to 35% of the per person rate.
- Minimum Guests 2
- Maximum Guests 8
- Meal Courses 5
- Event Duration 3 hours
- Labels Adult, Fun, Italian, Pasta Making
Cozymeal guest reviews for other experiences with Chef Ben
19 Apr 2017
We loved the French cooking class with Chef Ben! Thank you for a memorable class!
10 Dec 2016
Ben was excellent! The menu was delicious and we enjoyed the things he chose for us. In addition to the amazing meal, Ben was incredibly knowledgable, engaging, and easy to talk to. He was kind enough to let us take over his house and we felt very welcome. I would recommend Chef Ben to anyone who wants a fun, enjoyable experience for French cuisine or anything else he's preparing in the future.
01 Aug 2016
Chef Ben is a food historian - something I did not know even existed - and as such is full of interesting stories and bits of information. Having spent time in New Orleans, his cuisine has a Southern drawl and an authentic flavor of the South. From crispy fried chicken (a recipe he spent 6 years developing) to juicy plum clafoutis it was all delicious and we left inspired to go and cook!
Meet your chef
I have been cooking professionally for over twelve years. During that time, I have cooked at restaurants in Seattle, New York City, Paris, and Spain. I am also a trained sommelier and love pairing wine and cocktails with my food. I like to think of my cooking as influenced by travels throughout the United States, Europe, and Africa and a vehicle to understand diverse cultures and peoples.
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